Decadent Chocolate Hazelnut Cheesecake

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Oreo Crust:

• 24 Oreo cookies, crushed
• 4 tbsp. unsalted kosher margarine, melted

Chocolate Hazelnut Filling:

• 16 oz. Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 1 tsp. vanilla extract
• 3 large eggs, room temperature
• 1/2 cup chocolate hazelnut spread

Toasted Almond Topping:

• 1/2 cup sliced almonds, toasted
• 2 tbsp. brown sugar

Instructions:

1. Preheat oven to 325°F.
2. In a medium bowl, combine crushed Oreos and melted margarine. Press mixture onto bottom of a 9-inch springform pan. Bake for 10 minutes. Let cool while preparing the filling.
3. In a large mixing bowl, beat the cream cheese until smooth. Gradually add the sugar and vanilla extract and beat until well combined.
4. Mix in eggs, one at a time, mixing on low speed until just blended. Stir in the chocolate hazelnut spread.
5. Pour the filling over the cooled crust. Bake for 50-55 minutes or until the center is almost set.
6. Remove from oven and let cool completely on a wire rack. Refrigerate for at least 4 hours or overnight.
7. Before serving, combine toasted almonds and brown sugar and sprinkle over the cheesecake.
8. Remove sides of the springform pan and serve.